Combine the half and half, chicken broth, and seasonings in a large measuring cup with a spout and set aside.

Measure out remaining ingredients before beginning.

Place a measuring cup in the colander that you’ll use to drain the pasta so that you remember to reserve some pasta water when that step arrives.

Slice the chicken in half lengthwise to create 2-4 thinner slices.

Place plastic wrap over the chicken and pound each side to about 1-inch thick.

Pat each side dry. Season with salt/pepper and Italian seasoning.

Sprinkle each side of the chicken with flour and rub it over the surface.

Heat olive oil in a large skillet over medium-high heat.

Add the chicken and sear until a golden crust develops, 3-4 minutes per side.

Set aside and let rest for 10 minutes, then cut into strips.

Start boiling water for the pasta.

Add the wine to the skillet and then set the heat to medium.

Use a silicone spatula to clean the bottom and sides of the skillet.

Bring to a gentle bubble and reduce by half, about 3-4 minutes.

Add the butter and garlic to the skillet and cook for 1 minute.

Add the flour and stir continuously for 2 minutes.

Add the chicken broth/half and half mixture in small splashes, stirring continuously.

Stir in the ½ chicken bouillon cube.

Bring to a gentle bubble, then reduce heat to low and cover partially.

Salt the boiling water and add the pasta.

Cook until no more than al dente. Set a timer to avoid overcooking.

Drain once cooked and reserve 1 cup of pasta water.

Gradually sprinkle the cheese into the sauce, stirring continuously.

Add the pasta and use a silicone spatula to gently toss to incorporate.

Add the cooked chicken along with any juices from the plate and toss to combine.

If desired, add pasta water, small splashes at a time, and gently toss until desired consistency is reached.

Optional: Squeeze fresh lemon over the pasta prior to serving.

Garnish with parsley and serve!